Striped Bass Stuffed With Tomatoes And Mushrooms Recipe
Ingredients
| Butter | 6 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Mushrooms | 1 Cup (16 tbs), chopped | |
| 1 tomato, peeled, seeded and chopped | ||
| Chives | 1 Teaspoon, chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Bread crumbs | 3/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Ground black pepper | To Taste | |
| Bass | 1 Pound | |
| Lemon juice | 1 Tablespoon | |
| White wine or water | 1/2 Cup (16 tbs) | |
Directions
1. Preheat oven to hot (400° F.).
2. In a skillet heat half the butter, add the onion and cook until it is transparent. Add the mushrooms and cook until wilted. Add the tomato and simmer five minutes. Add the chives, parsley, bread crumbs, salt and pepper and mix. Stuff the fish loosely with the mixture and close the opening with skewers and-string.
3. Place the fish in a baking pan lined with foil and sprinkle with the lemon juice, wine and additional salt and pepper. Dot with the remaining butter and bake, uncovered, basting occasionally, until the fish flakes easily when tested with a fork, about thirty to forty minutes. Sprinkle with additional butter and lemon juice.
2. In a skillet heat half the butter, add the onion and cook until it is transparent. Add the mushrooms and cook until wilted. Add the tomato and simmer five minutes. Add the chives, parsley, bread crumbs, salt and pepper and mix. Stuff the fish loosely with the mixture and close the opening with skewers and-string.
3. Place the fish in a baking pan lined with foil and sprinkle with the lemon juice, wine and additional salt and pepper. Dot with the remaining butter and bake, uncovered, basting occasionally, until the fish flakes easily when tested with a fork, about thirty to forty minutes. Sprinkle with additional butter and lemon juice.
Chef
